In the Netherlands, big steps are already taken in terms of the protein transition and precision fermentation. However, education is needed to ensure these major developments can continue. The English courses offered by Wageningen University & Research are a good start. ‘Training people to lead the field is important.’ 

Developments are surrounding the transition to alternative proteins. These include lab-grown burgers, as well as chicken, fish and cheese. Or single lab-made proteins. Meanwhile, almost nothing is unthinkable in terms of the production process. Many of these products originate from cellular agriculture or precision fermentation. There is still much to learn and discover in these areas. Therefore, education around these topics is crucial. ‘We really want to put the Netherlands on the map with cellular agriculture evolution,’ says Mark Bisschops, an associate professor at Wageningen University & Research (WUR).